Ingredients
- 1 tablespoon olive oil
- 2 onions diced
- 2 red peppers diced
- 6 cloves garlic minced or grated
- 2 tablespoons ginger minced or grated
- 2 tablespoons curry powder
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 1 head cauliflower cut into bite-sized pieces
- 1 can coconut milk
- 1/2 teaspoon salt
- Pinch black pepper
- 1/3 cup cilantro chopped
- 2 cups baby spinach
Instructions
Directions: Version One: Slow Cooker
- Place all ingredients except cilantro into a slow cooker and cook on high 2-3 hours.
- Stir in cilantro and spinach, season with additional salt/pepper and squeeze of lemon or lime if needed. Goes well over any whole grain, such as brown rice and quinoa.
Directions: Version Two: Instant Pot
- Heat up Instant Pot using saute button, add olive oil, onions, and red peppers. Saute ~3-4 minutes. Add garlic and ginger and saute 30 seconds. Add curry powder and tomato paste and saute, stirring constantly, ~1 minute.
- Add vegetable stock, cauliflower, coconut milk, salt, and pepper. Mix together then switch to slow cooker mode and cook on high 2-3 hours.
- Stir in cilantro and spinach, season with additional salt/pepper and squeeze of lemon or lime if needed. Goes well over any whole grain, such as brown rice and quinoa.